Food
Our food is freshly prepared in-house by our award-winning chef.
Below is a selection of our sample menus.
Please note these menus are a guide and can be altered to suit your tastes and preferences
Sample Menu 1
STARTERS
Crispy duck spring roll, noodle mango salad, soy and chilli dip
Poached pear, Serrano ham, pickled walnuts and a blue cheese dressing
Pork and beef albondigas, smoked tomato sauce and crispy toast
Whipped goats cheese, roast beets, orange puree, pine nuts and a balsamic dressing
INTERMEDIATE
Gazpacho
Mushroom, whole grain mustard and thyme
Lemon sorbet and frozen grapes
MAIN COURSE
Salmon fillet, dauphinoise potatoes, asparagus spears and a dill beurre blanc
Daube of beef, bourginion sauce, creamy mash and roast veg
Chicken stuffed with mozzarella wrapped in jamon Serrano, fondant potato, tomato and basil sauce, green beans
Baked aubergine stuffed with Mediterranean vegetables, cheese gratin, fragrant couscous, tomato relish
DESSERTS
Trio of desserts. Treacle tart, chocolate brownie with a salted peanut butter sauce, lemon posset and fresh raspberries. Vanilla pod ice cream
Sample Menu 2
STARTERS
Chicken liver parfait, house chutney and Melba toast
Malaga prawn salad with baby gem leaves
Assiette of tropical fruits, gin and tonic sorbet
Braised pigs cheek with black pudding and crispy ham
INTERMEDIATE
Gaspacho
Carrot and orange soup with coriander
Frozen Cava Bellini
MAIN COURSE
Morrocan spiced lamb tagine, preserved lemons, fragrant cous cous and flat breads
Baked cod on a choriza and butter bean stew, green beans wrapped in Parma ham
Roast sirloin of beef ‘Sunday lunch’
Beetroot risotto with grilled goats cheese
DESSERTS
as sample menu 1
Supplement pp 15 euros
Sample Menu 3
STARTERS
Assiette of local seafood, langoustines, king prawns, crab and scallop
Beef carpaccio, parmesan dressing, rocket and pinenuts
Tuna tartar, rice crackers, soy, wasabi and pickled ginger
Baked portobello mushroom, leek and blue cheese gratin, dressed leaves
INTERMEDIATE
Gaspacho
Jerusalam artichoke and black truffle soup
Lemon sorbet with Grey Goose vodka
MAIN COURSE
Fillet of beef wellington, dauphinoise potatoes, honey glazed carrots, a port Madeira sauce
Halibut fillet with a shellfish sauce, pave potatoes, tender stem broccoli
Pig plate: Pork fillet, pork belly, braised pigs cheek, black pudding, apple sauce, creamed potatoes, fricassee of vegetables, pan juices
Broad bean and pea risotto, poached hens egg, asparagus spears and a parmesan crisp
DESSERTS
as sample menu 1 and 2
Supplement 30 euros pp
A well-stocked open bar is available throughout your event along with drink packages upon request.